Holiday Recipe: Oyster Rockefeller
Glasshalfull Chef Adam Cobb, 27, lives with his wife, Meg, and son, Jackson (18 months) in Saxapahaw. They spend the holidays at their family farm outside of Salisbury. Adam’s family enjoys his recipe, Oyster Rockefeller, so much that he now serves it at Glasshalfull. It’s a tribute to his family’s Southern roots, and is even thought to be the original Oyster Rockefeller recipe.
13.5 tablespoon of soft butter
6 tablespoons of white onion
6 tablespoons of parsley
5 tablespoons of green onion
5 tablespoons of celery leaves
4 tablespoons of fresh tarragon
4 tablespoons of fresh chervil
10 tablespoons of Panko breadcrumbs
Pernod, lemon juice, salt and pepper to taste
Reserved oyster liquid to taste
Finely chop all vegetables and herbs. Add the vegetables and herbs to a food processor and process on high speed for 30 seconds.
Add the soft butter and breadcrumbs and process for an additional 1 minute or until the mixture is smooth.
Remove the mixture from the food processor and place in a medium saucepot.
Over very low heat, add the Pernod, lemon juice, and salt and pepper. Add a few spoonfuls of the reserved oyster liquid to the sauce and reserve.
To execute the dish:
Place the oyster shells on a rock salt covered sheet pan and return the oysters to the shells.
Add a small amount of the reserved oyster liquid to each shell, and then 1 tablespoon of the Rockefeller sauce on top.
Garnish with a few additional breadcrumbs and bake under the broiler for 5 minutes, or until the sauce starts to bubble and the oyster just begins to curl up on the edges.
Garnish with fresh lemon wedges.